Milling & Baking News - June 5, 2018 - 29

Food Ingredient Solutions


a limited number of bacteria in the
colon, thereby improving the host's
health, according to the study. Most
prebiotics are plant polysaccharides
with inulin and resistant starch the
most studied so far. Inulin may be
used as a low-calorie sweetener, fat
replacer and texture improver by increasing viscosity, according to the
study. A nutritional advantage comes
in inulin's ability to replace fat and

added sugars. When inulin and fructooligosaccharides were used as fat
and sugar replacers in quick bread
(scones), sugar and fat replacement
of up to 10% was achieved along
with prebiotic benefits. When inulin was used in orange cakes, crust
brownness, hardness and stickiness
increased when compared to the
control cake. MBN
- Jeff Gelski

Providing fresh, natural
ingredients and innovative
technology to the baking and
food processing industry

Researchers boost fiber
levels in wheat



ore fiber in wheat could lead to more fiber in bread and a resulting increase in
fiber consumption globally. Researchers in Australia and California are working
to achieve such a scenario.
Arista Cereal Technologies in Australia has developed a high-fiber wheat variety that
contains high levels of amylose, a starch molecule that occurs naturally in wheat and is
resistant to digestion, thereby acting as fiber. In North America, Arista has chosen Bay
State Milling Co., Quincy, Mass., as its commercial partner to bring high-fiber wheat
ingredients to the market.
Bay State Milling last year launched HealthSense high-fiber wheat flour derived from
the high-amylose wheat. Resistant starch, which is in the wheat, has been shown to
decrease glycemic response to foods, a
factor important in the prevention and
management of type 2 diabetes.
Arcadia Biosciences, Davis, Calif., has
developed a wheat variety that contains
94% amylose, which compares to 25%
to 30% in traditional wheat. The higher
levels of amylose correspond to higher
levels of resistant starch. Arcadia Biosciences has launched a GoodWheat brand
that includes the wheat variety with the
high levels of resistant starch as well as a
wheat variety that has a reduced amount
of gluten.
"We believe that branding these ingredients enables consumer food companies
HealthSense flour from Bay State Mill- to differentiate their products from their
ing may increase fiber levels in bread competitors and assures consumers that
because the flour is made from high- they are getting a healthy ingredient in
their products, including flour, bread,
amylose wheat.
pasta, cookies, cereals and other wheat
products," said Rajendra Ketkar, president and chief executive officer, in a May 9 earnings call.
Increasing the fiber intrinsic to wheat allows food companies to have cleaner labels,
he said.
"Wheat is in an important part of our diet," Mr. Ketkar said. "As much as 500 calories
per day, or almost 25% of the normal intake of 2,000 calories per day in the typical
American diet, comes from wheat. By delivering healthier wheat varieties to consumers
we can contribute to improved health benefits for our customers."
Sales could begin in the next year or two.
"We are now planting increased acres of wheat to produce enough wheat for us to
supply samples for expanded testing by our processor and food company customers,"
Mr. Ketkar said. "We recognize that to be successful as an ingredients provider, we need
to build relationships across the wheat value chain. We are building these partnerships
with seed production, processors and food companies to bring our wheat products to
consumers, and we are providing samples to companies for testing in their product
development and market testing process as we prepare for sales." MBN /

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Milling & Baking News
June 5, 2018 / 29

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